Roast the yellow capsicum peppers, yellow cherry tomatoes, onions, and garlic in an air fryer or the oven. Then drizzle olive oil over them and season with salt and pepper. Roast at 200°C (400°F) for 15 minutes, flipping the ingredients halfway through.

Once the ingredients are roasted, transfer them to a blender and blend until smooth.

Next, boil salted water in a medium-sized saucepan, add rigatoni pasta and cook on medium heat for 8-10 minutes.

As the pasta cooks, heat a splash of oil in a separate pan. Pour the blended mixture into the pan and bring it to a boil.

Lower the heat and add double cream, stirring until combined. Then season with salt, paprika, and oregano.

Check the pasta for doneness then reserve one cup of pasta water and drain the excess water.

Add the cooked pasta to the sauce, stirring until evenly mixed. At this stage you can use the reserved pasta water to adjust the sauce consistency.

Finally, add grated parmesan and butter to the pasta.

Stir well and serve with extra cheese.